All About: Shell Beans
There are two major categories of beans: snap and shell. Most shell beans (lima, fava, soy, and cranberry are the four most popular varieties) are available fresh for only a few months from late spring through early fall, so they make a terrific addition to summer meals.
When shopping for shell beans, look for plump, tightly closed pods; they should look as if the beans inside are ready to burst out of them. Squeeze the pods very gently to make sure that the beans are firm. If the beans are already shelled, check for tight skins and good color; limas should be bright green, favas a light gray-green, soys a yellow-green, and cranberry beans should have bright red markings.
Store shell beans in the crisper section of the refrigerator in plastic bags; if still in their pods, they will keep two or three days, and if shelled, they should be used within a day or two. Remove beans from their pods (split the pods open with your thumbnail or a paring knife, then push the beans out) and rinse. The skins of large fava beans should also be removed, as these are too tough to eat (the skins will slip off easily after the beans are cooked). Shell beans can be boiled, microwaved, or steamed. Fresh shell beans can be substituted for dried beans in many soup and chili recipes. Just keep in mind that fresh beans will not increase their volume when cooked, as dried beans do, so alter your recipe accordingly.
If you boil shell beans to serve as a side, add some herbs, a small onion, or a couple of garlic cloves to the water for extra flavor.
Shell beans are good sources of protein, iron, potassium, and fiber